London Broil Stewed in Stout

"The london broil becomes very tender, and although the cooking takes 3 hours it has been worth the wait! Good served with mashed potatoes or buttered noodles."
 
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Ready In:
3hrs 20mins
Ingredients:
16
Serves:
4-5
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ingredients

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directions

  • Preheat the oven to 275 Deg.
  • To prevent the meat from curling, trim off and discard the fat layer around it.
  • Pat the meat dry with paper towls and sprinkle it over with half the salt and pepper.
  • Dredge with the cornstarch, patting it well into the meat Pierce the meat in half a dozen or so places.
  • Press the thyme leaves into the bacon pieces and force a piece of bacon and a garlic spike into each of the holes in the meat.
  • Lightly oil a heavy bottomed braising pan.
  • Place the bay leaf in the center of the pan and the meat on top of it.
  • Pile the onion slices on top of the meat Mix the stout, honey, vinegar, and Worcestershire sauce and pour over the onions.
  • Sprinkle on the rest of the salt and pepper.
  • Cover the mount of meat and onions with a sheet of waxed paper.
  • Seal the pot with two thicknesses of foil and press the lid down firmly.
  • Put the pot in the oven and bake, undisturbed for 3 hours.
  • Serve the beef hot, with the thin sauce poured over it.
  • *Thenatural juice will be thin.
  • If you want to"finish" it you can add 2 Tbs of tomato sauce and about 3 Tbs of cornstarch disolved in 3 Tbs of cold water.
  • When the sauce has cooked and thickened sufficiently, salt to taste and pour over the meat.

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Reviews

  1. This was OK, just didn't have much flavor. It did come out really nice and tender though
     
  2. This did not really turn out that well for us. I followed the recipe exactly and used Guiness Stout for the beer and an inch and a half thick london broil. I did not taste any distinct flavor and the meat was tough and chewey. Maybe 3 hours was too long??? Maybe the meat should have been marinated first? I did read that poking holes in the meat makes the meat less tender and dry because the juices escape.....
     
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